Citrus Salad with Pomegranate and Pistachio is a wonderful way to celebrate citrus season!
When citrus season peaks in winter, I can’t help but bring a little of everything home ~ Cara Cara and navel oranges, clementines, ruby grapefruit, even pomelo. This vibrant citrus salad with pomegranate and pistachio is my way of celebrating it all, with jewel-like pomegranate seeds and crunchy pistachios for contrast. It’s inspired by a salad in Pomegranates & Pine Nuts, a beautiful collection of Lebanese, Moroccan, and Persian recipes that’s now firmly on my wish list.
I’m in love. I will be eating this salad all winter long. It actually keeps well overnight in the fridge, too, so you can enjoy the leftovers. When was the last time you could do that with a salad?
My citrus peeling method for salads
I came up with a new way of peeling citrus fruit that I really like. Instead of trying to cut off the entire rind first, and then slice the squishy fruit, I slice the whole fruit with the peel on, and then take kitchen shears to cut away the rind. There is no waste, absolutely no pith, and the shape stays nice and round. The only exception to this is for small tangerines or clementines, whose peel comes off easily before slicing.
Even without blood oranges you can get a beautiful palette of warm tones from everyday fruit. Obviously seedless varieties work best for this citrus salad.
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Citrus Salad with Pomegranate and Pistachio
Ingredients
- 2 clementines, or tangerines
- 1 navel orange
- 1 cara cara orange
- 1 ruby red grapefruit
- 3 Tbsp fresh mint leaves
- 1/4 cup pomegranate seeds
- 2 Tbsp chopped pistachios
for dressing
- olive oil
- pomegranate molasses
Instructions
- Slice the citrus fruit, and then carefully cut the rind off with kitchen scissors. Remove any seeds.
- Layer the fruit attractively on a platter or individual plates.
- Scatter the top with the mint leaves, chopped pistachio nuts, and pomegranate sees.
- Drizzle with olive oil and pomegranate molasses just before serving.
Notes
Nutrition
This has Christmas table written all over it, don’t you think?
I have nearly the same receipt from a morrocan cookbook. But instead of olive oil they use walnut oil. And as a souvenir from morocco, i use instead argan oil. The flavour of nut from wlanut or arganoil is a good addition to tha salad.
Greetings from Germany
Norbert
Sounds wonderful — I love walnut oil, but I’ve never tasted argan oil, here we use that mostly in beauty products 🙂 Welcome in from Germany Norbert!
This looks wonderful… Great tip with the rind removal
So, so pretty. I love citrus salads and make an orange one quite often. I must try your method of removing the rind. It certainly produces a prettier slice.
Sam
this looks SO beautiful, not to mention fresh, healthy and delicious
Mary x
Such a pretty salad. I have a container full of pomegranate arils left over from Thanksgiving–maybe this is what I should do with them!
Great idea for the slicing!
I was really happy to discover it, Deb, I use sliced citrus a lot, and always made a huge mess, this is so much better.